Roasted broccolini from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 162) by Ina Garten

  • Broccolini

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Notes about this recipe

  • JimCampbell on January 16, 2025

    Easy, simple, tasty. We cooked at 425 degrees for 20 minutes. The tops were toasted crunchy, and not in a bad way. No more than 20 minutes.

  • snoozermoose on December 12, 2021

    This was delicious and very easy. It's easier than making regular roasted broccoli. I agree with anya that this does not need the extra salt at the end. I added it and found it too salty.

  • snoozermoose on December 12, 2021

    This was delicious and very easy. It's easier than making regular roasted broccoli. I agree with anya that this does not need the extra salt at the end. I added it and found it too salty.

  • anya_sf on September 16, 2018

    If the stems are fresh and tender, you don't need to trim them much. After 15 min, the broccolini was crisp-tender, which was good, but they could be roasted a bit longer. Did not need extra salt at the end. Very good (similar to roasted broccoli).

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